The Ultimate Brownie Blondie Layer Bars

It happened.

I was in a seminar the other week and my mind drifted towards brownies (as it usually does, especially when in seminars about things like accountability and execution and other scintillating business topics). I was thinking about the half-baked batch of Buttery Blondies that I had wrapped up in the freezer, wondering what I was going to do with them. (If you’re wondering why I had a half-baked batch of Buttery Blondies in the freezer, I don’t blame you. The story isn’t worth telling because it’s terribly boring and paints me in an unflattering light, so let’s move on.) It didn’t take me long to decide to bake a layer of my World’s Greatest Fudge Brownies on top of the blondies, largely because I am strangely obsessed with things to do with my brownie batter, but also because the idea was too good not to come up with.

So if you prefer blondes (or being a blonde)… you can have your fill. And if you prefer brunettes (or being a brunette)… you’re covered there, too. But put the two together, and the sum is greater than that of its parts. (The only thing I will apologize for is that you have to make two separate batters, which is mildly annoying. Remember when you made my Pumpkin Praline Cheesecake with Bourbon-Caramel Sauce, and I was honest and told you it was a shitload of work but that every minute would be worth it? And you agreed after you crossed the finish line, using your fork to sop up the caramel sauce with each smooth and creamy bite? Even after making the crispy, nutty praline? Well this dessert is only 1/30th as annoying as that winning recipe and yet whole-heartedly worth the double batter steps. Get cracking.)

Adapted from my World’s Greatest Fudge Brownies and Buttery Blondies recipes…

BLONDIES:

1 1/2 sticks butter, unsalted

1 cup light brown sugar, packed

1/2 cup white sugar

1 1/2 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon salt

2 eggs

1 1/2 teaspoons vanilla

1/4 cup plus 2 tablespoons toffee chips (like Heath or Skor bits)

1/2 cup almonds, coarsely chopped & toasted (optional)

BROWNIES:

4 ounces chopped unsweetened chocolate

(the better the chocolate, the better the brownie)

3/4 cup unsalted butter

2 cups sugar

2 1/2 teaspoons real vanilla (use the real stuff)

3 lightly beaten eggs

1 cup flour

1 1/2 teaspoons salt

Optional: 1 tablespoon instant espresso powder

Optional: 1 cup lightly toasted nuts &/or chocolate chips
1. Preheat oven to 350° and grease a 9 x 9 foil-lined pan.
2. MAKE BLONDIES:
  1. In a medium saucepan over medium-low heat, melt butter. Whisk in both sugars and allow to warm over low heat, whisking until sugar melts, about 5 minutes. Pour the mixture into a medium bowl and allow to cool slightly (for about 10 minutes).
  2. In a separate medium bowl, whisk together flour, baking powder and salt; set aside.
  3. Whisk eggs and vanilla extract into butter-sugar mixture until combined. Add the flour mixture and whisk until just incorporated. Stir in the toffee chips and almonds (if using) and pour the mixture to the prepared pan.
  4. Bake for 15 minutes and remove to a wire rack and allow to cool completely. (Keep in fridge for up to 2 days or freeze for up to a month.)
3. MAKE BROWNIES:
  1. Melt chocolate & butter in microwave for 2:15 minutes and stir.
  2. Stir in sugar, then vanilla, then eggs, then salt, espresso powder (optional) & flour.
  3. Stir in nuts &/or chocolate chips if you so desire.
  4. Pour over top of cooled, partially-baked blondie base and bake for about 45 – 50 minutes (until center is just set).
  5. Cool & cut into squares.
4. Indulge.
Tips:
- If you plan to use nuts, you might want to use the same ones in the blondie and brownie layers. Pecans work well in both, but so could almonds or walnuts. You could also mix the nuts, using the almonds for the blondie (as intended) and something different for the brownie. You’re crazy!
- Pre-baking the blondie is necessary so you end up with clearly defined layers. You could totally plop the brownie batter on the unbaked blondie batter, but you’ll get divots and areas with more or less of each batter… which could be totally fine with you. Just depends how neurotic or rustic you are. I find it easier to spread batter over a cooled blondie base, so I pulled the frozen blondie out of the freezer and let it thaw in the fridge, then spread the brownie over top.
- Check the pan often to prevent over baking. Use a cake tester in the middle if you must, to make sure it’s still a bit sticky but not totally raw. (Okay, that’s what happened to my original blondie batch. I didn’t know it was under done until I sliced into the cooled bars… too late to return to the oven to finish baking.) You might need to bake longer than 45 – 50 minutes, especially if you use all of the brownie batter in the recipe (hint: save some to make a few W.G.F. Brownie Cookies while your layer bars are baking… something to snack on while you wait, cause a baker’s gotta eat).
- Impatient? Use a 9 x 13″ baking pan and bake for about 10 minutes less. Your bars will obviously be skinnier, but sometimes time is of the essence.
- Looking to take these up a notch? My heart is beating faster now. What if you put ganache over the top? Oh my. I am out of control. (Use the recipe from the Peanut Butter Chip Ganache Bars if you are motivated to do so.)
- For more brownie blather and blondie tips, check out their original posts (links above). Lot’s of good stuff there.
- Enjoy!
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September 4th, 2013 | More Sweets Please | 2 Comments | Tags: Blondies, Brownies & Bars, Chocolate

2 Responses and Counting...

Mary Beth 09.04.2013

i just wanted you to know that i am laughing tears after reading your Disasters page. you are full of awesomeness.

on another note, i love this twist on brownies!
More Sweets Please

It makes me happy to know that my screw-ups create happiness in others. It’s what I’m here to do- screw up regularly for entertainment as a side benefit! Glad you like the blondie-brownie combo. I struggled to find a cool name for it and then just gave up and settled with something simple. One day I’ll be inspired by the right name…